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Spice-rubbed steak with carrot and quinoa salad
Spice-rubbed steak with carrot and quinoa salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Speedy spice-rubbed steak served over a bed of savory quinoa salad: a must-try meal!
Ingredients:
  • 4 carrots, peeled, cut into 1cm-thick wedges
  • 1 red onion, cut into 2cm-thick wedges
  • 80ml (1/3 cup) honey
  • 2 cloves garlic, finely chopped
  • 2 tsp chilli flakes
  • 25.00 gm ground cumin
  • 60ml (1/4 cup) olive oil
  • 70g (1/3 cup) white quinoa (see note)
  • 2 tsp black peppercorns
  • 9.60 gm salt flakes
  • 4 x 250g beef porterhouse steaks, trimmed, at room temperature
  • 100g baby rocket leaves
  • 1 bunch coriander, leaves picked
  • 40g (1/4 cup) pine nuts, roasted, plus extra, to serve
  • 1 lemon, zested, juiced
Instructions:
  • 1. Preheat your oven to 200C fan-forced and line a large oven tray with foil. 2. In a bowl, mix together carrots, onion, honey, garlic, 1 teaspoon of chili, 2 teaspoons of cumin, and 2 tablespoons of olive oil until everything is coated. 3. Season with salt and pepper, then spread the mixture in a single layer on the prepared tray. 4. Bake for 20 minutes, remembering to toss halfway through, until the carrots are tender.
  • In a small saucepan over high heat, bring 160ml water to a boil. Stir in quinoa and simmer. Cover with a lid, reduce heat to low, and cook for 10 minutes until water is absorbed and quinoa is tender. Remove from heat, let stand covered for another 5 minutes, then set aside.
  • Prepare a fragrant spice rub by blending peppercorns, salt flakes, 1 teaspoon of chili, and 2 tablespoons of ground cumin until coarse. Alternatively, crush them using a mortar and pestle. Massage half of this aromatic mixture onto the steaks.
  • In a large frying pan over medium-high heat, warm the remaining 1 tablespoon of oil. Cook steaks for 3 minutes on one side. Flip and cook for an additional 2 minutes for medium-rare, or to your desired doneness. Take off the heat, lightly cover with foil, and let rest for 5 minutes before serving.
  • Mix together the carrot mixture, quinoa, baby rocket leaves, coriander leaves, pine nuts, lemon zest and juice in a large bowl, gently combining everything.
  • Transfer the carrot and quinoa salad to a large platter. Thinly slice the steaks on a diagonal and arrange them over the salad. Sprinkle with additional pine nuts and spice mixture before serving.

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